Spicy Margarita Recipe

Prepare and infuse

Wash jalapeños, slice into rings (include seeds if you want more heat). Place slices in a clean 16 oz glass jar and pour 12 oz blanco tequila over them so peppers are fully submerged. Seal jar.

Steep at room temperature for 24–48 hours, tasting every 12 hours. For a bright but moderate heat, 24 hours is usually enough; 48 hours gives stronger heat and vegetal flavor. Once desired heat is reached, strain tequila through a fine mesh sieve or cheesecloth into a clean bottle and discard peppers. Label and refrigerate if desired; will keep for months.

If rimming the glass: run a lime wedge around the rim of a rocks or coupe glass. Dip the rim into coarse salt or Tajín to coat. Set glass aside.

Fill a cocktail shaker with ice (about 1 cup).

Add 2 oz house-infused jalapeño tequila, 0.5 oz orange liqueur, 1 oz fresh lime juice, and 0.5 oz simple syrup to the shaker.

Dry shake (no ice) briefly if you prefer a slightly frothier texture, then add ice and shake vigorously for 10–15 seconds until well chilled (shake until shaker is cold to the touch).

Strain the cocktail into the prepared glass over fresh ice (or serve neat in a chilled coupe). Use a fine strain if you want to remove tiny ice shards and bits.

Garnish with a lime wedge on the rim and a thin jalapeño slice floated on top if desired. Serve immediately.